Description
Indulge in the perfect balance of bright citrus and fresh herbal notes with this delectable Lemon & Shiso Shortcake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup cold milk
- 2 tablespoons lemon zest
- 1/4 cup fresh shiso leaves, finely chopped
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Add the cold milk and stir just until the dough comes together.
- Gently fold in the lemon zest and chopped shiso leaves.
- Turn the dough onto a lightly floured surface and pat it into a round, about 1-inch thick.
- Cut the dough into 8 wedges and place them on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until the shortcakes are golden brown.
- Allow the shortcakes to cool for a few minutes, then dust them with powdered sugar before serving.
Notes
- Best served warm.
- Can be paired with whipped cream or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 shortcake
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg